Ingredients for Chocolate Blackout Pudding From Scratch
- Low Fat Milk
- 2 tablespoons cornstarch
- Egg Yolk
- Egg
- 1/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- Unsweetened Chocolate
- Semisweet Chocolate
- Vanilla Extract
- Brandy
- Whipped cream (optional, for serving)
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How to Make Chocolate Blackout Pudding From Scratch
- In a small bowl, whisk together 1/2 cup milk and 2 tablespoons cornstarch until smooth.
- Add 1 large egg yolk, 1/4 cup granulated sugar, 1/4 cup unsweetened cocoa powder, and whisk until well combined.
- In a large, heavy-bottomed saucepan, heat 2 1/2 cups milk over medium-high heat until it just begins to simmer (small bubbles around the edges).
- Gradually whisk about half of the hot milk into the cornstarch mixture to temper it.
- Pour the tempered mixture back into the saucepan with the remaining milk.
- Reduce heat to low and whisk constantly for 5-7 minutes, or until the pudding thickens significantly and coats the back of a spoon. It should be very thick, similar to yogurt.
- Remove from heat and stir in 4 ounces of semi-sweet chocolate chips (or chopped chocolate), 1 teaspoon vanilla extract, and 1 tablespoon of your favorite liqueur (optional). Stir until the chocolate is completely melted and the mixture is smooth.
- Ladle the pudding into individual serving mugs or ramekins.
- Refrigerate for at least 1 1/2 hours, or until completely chilled.
- Serve cold, topped with whipped cream (optional) and a sprinkle of cocoa powder (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
70g
Fat
45g
Carbs
9g